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I made this to serve on Beer Brat's and hotdogs and it was a huge hit! The recipe calls for 3/4 oz. of powdered fruit pectin, but the packets I found in the store were sold in 1 3/4 oz. packets. I'm not sure there was a typo in the recipe, but I used about a half of packet. Turned out fine. I will definatley make this again, but next time, I might double the recipe!
Everyone loved it! I made it without the horseradish because I did not have any. Next time I will double the recipe so I will have extra to give friends and family.
I made this but did not add the horseradish (didn't have it on hand). It came out very good. Everyone in my house just loves it. we've used it on hotdogs, hamburgers, and even ham sandwiches. We've gone through all 5 pints in just over a month.
If you like extremely sweet relish, this will be for you. If, on the other hand, you like a zingy moderately-sweet relish, you might want to make some adjustments. I doubled the vinegar and yellow mustard and halved the sugar (and also added 1/4 t powdered yellow mustard) and still find this recipe to be far far too sweet for my tastes. Also, I think you might be able to skip the 1-hour in a colander step. after an hour, my veggies had hardly even broken a sweat. I just cooked some extra moisture out. And, the vegetable solids + a little juice made three 1/2 pint jars, with 1/2 pint of mostly liquid left over. ***** That said, it's a fine relish recipe and will most likely appeal to a great many palettes. I'm just adding my opinion for the few out there who might be looking for something a little zestier.